This is an adaptation of the traditional Japanese Chawanmushi (茶碗蒸し, steamed savory egg custard), using Western ingredients such as mozzarella cheese, bacon, and milk. While Chawanmushi typically uses dashi (だし, Japanese stock) and egg as its base, this fusion recipe proves that bonito dashi and cheese go well together!
The chewy mozzarella, rich bacon, creamy milk, and umami-packed dashi powder combine in perfect harmony, making this a dish that people of all ages will love!
30 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 eggs
- 3.5 oz fresh mozzarella cheese
- 1 bacon slice
- A3/4 cup water
- A2/3 cup milk
- A2 tbsp mirin (sweet rice wine)
- A0.5 tsp salt
- A0.5 tsp Japanese-style dashi powder (stock base)
- chopped small green onion (konegi), to taste
- olive oil, to taste
INSTRUCTIONS
- 1
Cut the mozzarella cheese into roughly ¾-inch cubes (2cm). Slice the bacon into thin strips. Divide equally and place them into deep ramekins or Chawanmushi cups.
- 2
Beat the eggs, mix in the (A) ingredients (water, milk, mirin, salt, and dashi powder), and strain the mixture through a tea strainer.
- 3
Pour the liquid from Step 2 equally into the containers from Step 1 and cover them with aluminum foil.
- 4
Line a frying pan with stacked paper towels or a thin kitchen towel, and arrange the containers from Step 3 inside. Pour water into the frying pan until it reaches half the height of the containers. Bring the water to a boil, then reduce to low heat, cover with a lid, and steam for 12 minutes. Turn off the heat and let it rest for 10 minutes.
- 5
Drizzle with olive oil and scatter with chopped green onions. Serve hot.
RecipeID
601
Tips & Notes
・The steaming time varies depending on the size of the container, the amount, and the desired texture. Monitor the custards and adjust the steaming time accordingly. (The custard should be set and not runny in the middle.)
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.